Effects of the stunning procedure and the halothane genotype on meat quality and incidence of haemorrhages in pigs-Reference-Cited by-同舟云学术

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Effects of the stunning procedure and the halothane genotype on meat quality and incidence of haemorrhages in pigs

Published:2001-07 Issue:3 Volume:58 Page:313-319
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Velarde A,Gispert M,Faucitano L,Alonso P,Manteca X,Diestre A

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Barton-Gade, P. A. (1993). Effect of stunning on pork quality and welfare: Danish experience. (pp. 173–178). Allen D. Leman Swine Conference.

2. Slaughter procedures for pigs, sheep, cattle and poultry;Barton-Gade,1988

3. Animal physiology and meat quality;Cassens;Advanced Food Research,1975

4. Halothane genotype, pre-slaughter handling and stunning method all influence pork quality;Channon;Meat Science,2000

5. The relationship between carcass, meat and eating quality of three pig genotypes;Casteels;Meat Science,1995

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